Friday, April 23, 2010

ANZAC Biscuit Recipe and the History of ANZAC Day.

Welcome friends to Natasha In Oz. Thanks so much for stopping by to say G'day! Today I am sharing an iconic Aussie treat that is baked and shared every April for ANZAC Day. Here is my

ANZAC Biscuit Recipe !

ANZAC day, April 25, is a national public holiday here in Australia and it is thought by many to be one of the most solemn days of the year. This year it will be marking the 95th anniversary of the first major military action fought by Australian and New Zealand forces during WWI.

In 1915 Australian and New Zealand soldiers, the ANZACs, formed part of the allied expedition that set out to capture the Gallipoli peninsula in order to open the Dardanelles to the allied navy. The aim was to capture Constantinople (Istanbul) which was the capital of the Ottoman Empire and an ally of Germany.

The Australian and New Zealand forces landed on Gallipoli on 25 April, meeting fierce resistance from the Ottoman Turkish defenders. What had been planned as a bold stroke to knock Turkey out of the war quickly became a stalemate, and the campaign dragged on for eight months. At the end of 1915 the allied forces were evacuated, after both sides had suffered heavy casualties and endured great hardships. Over 8,000 Australian soldiers had been killed. News of the landing on Gallipoli had made a profound impact on Australians at home, and 25 April soon became the day on which Australians remembered the sacrifice of those who had died in the war.

Although the Gallipoli campaign failed in its military objectives, the Australian and New Zealand actions during the campaign left us all a powerful legacy. The creation of what became known as the “ANZAC legend” became an important part of the identity of both nations, shaping the ways they viewed both their past and their future. The meaning of ANZAC day today includes remembrance of all Australians killed in all the military operations in which Australia has been involved.

Each year Australians and New Zealanders recognise 25 April as the day to remember those who fought and lost their lives for their country. Commemorative services are held at dawn, the time of the original landing, at war memorials in cities and towns across both nations. Later in the day, ex-servicemen and women join in marches.

Heard at every ANZAC Day service around the country on April 25th each year:

The ANZAC Dedication:For the Fallen by Laurence Binyon

They shall not grow old,As we that are left grow old.Age shall not weary them,Nor the years condemn.

At the going down of the sun,And in the morning,We will remember them.We will remember them.

Another ANZAC tradition is baking ANZAC biscuits. ANZAC biscuits were eaten by our troops on the shores of Gallipoli and the fields of Flanders. The army biscuit, also known as an ANZAC wafer or ANZAC tile, is basically a long shelf-life biscuit that was eaten as a substitute for bread. However, these biscuits were very, very hard, so hard that most of the soldiers preferred to grind them up and eat them as porridge.

When the mothers, wives and girlfriends of Australian troops back home heard about this terrible food source they became concerned that their boys were not getting enough nutrients. Knowing that oats were a food of high nutritional value, they adapted a recipe for Scottish oatcakes and developed the now famous ANZAC biscuit. Australian War Memorial

ANZAC biscuits are eggless so they wouldn't spoil before they reached the troops.

Set oven to 160C/320F and then line a couple of large oven trays with baking paper. In a large bowl, thoroughly mix together the oats, coconut, flour and caster sugar. Put the butter and golden syrup into a small saucepan over low heat and warm them or slowly microwave them in a large microwave safe dish (you will see why it needs to be large later), stirring occasionally, until the butter has melted. Then add the boiling water and bicarb soda and stir them in briefly.
Watch out! The mixture froths up!
Now pour this buttery liquid into the oat mixture along with the vanilla. Quickly stir the two together until they're thoroughly combined. Roll the (now very sticky!) dough into walnut sized balls, flatten them slightly and sit them at least 5cm apart (as they spread quite a bit) on the prepared oven trays. Bake the biscuits for 15-20 minutes, or until they're golden brown and still a little soft. I rotated the trays halfway through the cooking time to ensure even cooking. Leave them on the trays for a few minutes, then transfer them to wire racks to cool. They keep well in an airtight container for up to a week....if they last that long!

They keep well in an airtight container for up to a week....if they last that long!

A note on Golden Syrup:I am not sure if my American friends have used Golden syrup before? It is a pale sweet treacle and you would be able to find it in specialty stores or those with international sections, such as Wholefoods Market, which apparently stocks Lyle's golden syrup from the UK.

Michael Lee is now hosting another Photo Contest, her 3rd! This time she would like people to submit pictures of MOSAICS. The contest ends April 30 so when you are over at Designs by Gollum looking at other yummy recipes check out all of the details.

I am linking this post to my weekly Say G'day Saturday party, a friendly and international linky party where you can link up anything and everything...recipes, pinterest posts, instagram pictures, craft projects, tutorial and DIY tips.

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My main blog, www.natashainoz.com is about my life and home in Australia. I share decorating ideas, recipes, styling tips and all things beautiful. I also have an education blog, Educator in Oz, where I share resources, ideas and observations. Please visit soon!

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